Truffle Macaroni and Cheese
This Truffle Macaroni and Cheese is positively decadent. This stovetop version features a mouthwatering truffle cream sauce that is so simple!
Servings: 8 servings
Ingredients
- 1 lb elbow pasta
- 1 stick butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- Fresh nutmeg, grated
- 6 oz fontina cheese, grated
- 6 oz gruyere cheese, grated
- 4 oz Italian truffle cheese , grated
Instructions
- Cook the pasta to al dente, or to the tooth. Follow the package instructions for proper cook times depending on your theof pasta.
- In a large saute pan, melt butter. Whisk in flour until thickened, and continue to whisk sporadically for about 2 minutes.
- Slowly add whole milk, constantly whisking as you add about 1/2 up at a time. Keep whisking to promote a smooth consistency. Season with salt and grated nutmeg. Start with a little at a time, and then add more later after you add the cheese!
- Remove the pan from the heat - you don't want it over heat as you add the cheese, as this can cause the sauce to seize up and get grainy. Add the grated cheese a little at a time, continuing to whisk as it melts. When all the cheese is added, move the pan back to the heat, continuing to whisk.
- Taste the sauce and add more salt and nutmeg to your liking. Add sauce to the pasta, a little at a time, until desired consistency is met. Note that you may have extra sauce! You can choose to save the sauce or make more pasta!
- Garnish with grated nutmeg and enjoy warm!